Methods of preparation of low sodium salt compositions

ABSTRACT

Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.

1. PRIORITY CLAIM

This application is a divisional application of U.S. application Ser.No. 11/715,706 filed Mar. 7, 2007 now U.S. Pat. No. 7,854,956, entitled“LOW SODIUM SALT COMPOSITIONS AND METHODS OF PREPARATION AND USESTHEREOF” to Juan Antonio Flores Zuniga. The disclosure of the abovereferenced application is incorporated by reference in its entirety.

2. FIELD

Provided herein are salty testing low sodium salt compositionscontaining a blend of sodium chloride and one or more magnesium, sodiumand potassium salts, including sulfate, chloride and double salts.Further provided are methods for preparing and using the compositions.

3. BACKGROUND

Common salt, i.e. sodium chloride, is the additive most frequently usedin food and beverage preparation, both for household and food industryuse. It is necessary to consume a certain amount of sodium ions andchloride ions to maintain the salt balance of the body, but the intakeof sodium chloride is usually much larger than the minimum required.

The Food and Drug Administration recommends a daily, 500 mg minimal and2,400 mg maximal, sodium intake. Notwithstanding this recommendation,the average American consumes more than 4,000 mg per day, three-fourthsof which comes from processed foodstuffs and ingested nourishment. TheAmerican Public Health Association (APHA) has proposed to reduce sodiumcontent in processed foodstuffs by 50%. The APHA estimates the changecould cut the number of hypertension sufferers by 20 percent, eventuallysaving 150,000 lives a year.

A reduction of sodium intake is prescribed to patients with diseasesthat affect the cardiovascular system because many of these patientspresent altered renal capacities to excrete the sodium.

Cardiac ischemic disease constitutes the foremost cause of death in theWestern world. Over 5 million people in the United States alone areannually diagnosed with the disease. A reduction in salt intake inpatients with light cardiac insufficiency can substantially improvemeasures against symptoms, facilitate the activation of certainmedication and, thus, ameliorate the quality of life of the patients.

As per the Department of Medicine, Division of Gastroenterology,University of Massachusetts Medical Center, gastric cancer is the secondmost common cause of cancer relating to mortality in the world.Detection of the disease commonly occurs at an advanced stage and theoverall survival rate is poor. Sodium retains a positive correlation tothe incidence of gastric cancer. One of the recurrent findings from themedical testings performed on patients with gastric cancer is that ofelevated salt intake.

In accordance with the National Heart, Lung and Blood Institute (NHLBI),overweight individuals consume more calories and more sodium.Consequently, they retain more sodium than individuals who are notoverweight. In addition, research conducted by the NHLBI suggests anincrease of 89% in mortality risk amongst overweight adults, due tocerebral damage, for every additional 100 mmol of sodium ingested.

A diet consistent with high sodium intakes reduces the level of nitricoxide and, in turn, augments the risk of undergoing cardiac, vascular,renal and cerebral diseases.

A diet consistent with a low-sodium intake is beneficial to thehypertensive, elderly, obese, salt sensitive, pregnant women, children,Syndrome X patients—those afflicted by insulin resistance,hyperinsulinism, abnormal intolerance to glucose, arterial hypertension,hypertriglyceridemia, and low HDL-cholesterol—as well as the overallpopulation.

Further, several studies suggest that dietary potassium may play a rolein decreasing blood pressure. Potassium is also involved in nervefunction and muscle control. Increasing potassium in the diet mayprotect against hypertension in people who are sensitive to high levelsof sodium.

Athletes also may need more potassium to replace that lost from muscleduring exercise and the smaller amount lost in sweat. Low potassium cancause muscle cramping and cardiovascular irregularities. Eating foodshigh in potassium can prevent these symptoms.

In order to control the intake of sodium chloride, it has been proposedto use various salt combinations, wherein sodium chloride has beenpartially replaced by other salts, especially potassium chloride.Replacement of sodium chloride by other chemical compounds usuallyresults in a taste deterioration.

It is therefore desirable to provide low sodium salt that would reducethe sodium intake and increase the potassium intake while preserving thesalty taste.

4. SUMMARY

Provided herein are salty tasting low sodium salt compositions. Incertain embodiments, the compositions contain about 20-80% lower sodiumthan regular salt. The compositions provided herein contain a blend ofsodium chloride and one or more magnesium, sodium and potassium salts.In one embodiment, the salts are sulfate salts. In another embodiment,the low sodium salt compositions include potassium chloride. In anotherembodiment, the low sodium salt compositions provided herein do notcontain magnesium chloride. In one aspect, the compositions contain ablend of the component salts, including double salts.

In certain embodiments, the compositions are hydrated low sodium saltcompositions that contain sodium chloride and predominantly hydrateddouble salt schoenite, MgSO₄.K₂SO₄.6H₂O. In one aspect, the two saltsare blended in the composition. In certain embodiments, the compositionsdo not contain magnesium chloride. In certain embodiments, thecompositions do not contain potassium chloride. In one aspect, theamount of sodium chloride in the hydrated compositions is between about5 to about 70% by weight of the total composition. In one aspect, theamount of sodium chloride in the hydrated compositions is between about10 to about 80% by weight of the total composition. In one aspect, theamount of sodium chloride in the hydrated compositions is between about10 to about 30% by weight of the total composition.

In other embodiments, the compositions provided herein are anhydrous lowsodium salt compositions that contain sodium chloride and predominantlyanhydrous double salt glaserite, 3K₂SO₄.Na₂SO₄. In one aspect, the twosalts are blended in the composition. In certain embodiments, thecompositions do not contain any MgSO₄. In one aspect, the amount ofsodium chloride in the anhydrous compositions is between about 25 toabout 60% by weight of the total composition.

In certain embodiments, the composition provided herein is a blend ofNaCl, Na₂SO₄ and K₂SO₄. In other embodiments, the composition providedherein is a blend of NaCl, K₂SO₄ and MgSO₄ salt.

In certain embodiments, the low sodium salt compositions provided hereincontain all naturally occurring salts. In other embodiments, the lowsodium salt compositions herein contain a combination of natural andmanufactured components.

Further provided are methods for preparing the compositions. In oneaspect, the methods involve evaporation of sea water bittern andterminal lake bitterns to obtain a mixed salt containing kainite(K₂SO₄.MgSO₄.MgCl₂.6H₂O) and sodium chloride. Magnesium chloride isleached out from the mixed salt with natural water, such as sea water toobtain a mixture of schoenite (K₂SO₄.MgSO₄.6H₂O) and sodium chloride.This mixture is further reacted with potassium chloride and naturalwater, such as sea water to remove MgSO₄ to obtain anhydrous glaserite(3K₂SO₄.Na₂SO₄) and sodium chloride.

In certain embodiments, the anhydrous low sodium salt compositionsprovided herein are obtained by blending K₂SO₄, Na₂SO₄ and NaCl in ablend.

In certain embodiments, the anhydrous low sodium salt compositionsprovided herein are obtained by reacting K₂SO₄ and Na₂SO₄ to formglaserite double salt and blended with NaCl to obtain a blend ofcomponent salts.

The hydrated and anhydrous low sodium salt compositions provided hereincan be used as salt substitutes in food products or as table salt in thesalt shaker for tabletop use for sprinkling on prepared foods. In afurther embodiment, a food product containing a low sodium salt isprovided herein.

5. BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 provides a flow diagram for in situ dissolution of Kainitemineral, K₂SO₄.MgSO₄.MgCl₂.6H₂O with sea water. As seen in the flowdiagram, sea water is introduced into the pond containing kainite, tobring about the dissolution. The solution is transferred to a settlingpond to affect the removal of the mud and concentrate at the same timeto obtain saturated solution. The saturated solution is then solarevaporated to precipitate schoenite, MgSO₄.K₂SO₄.6H₂O.

FIG. 2 provides a flow diagram for the production of low sodium sea saltfrom schoenite harvest in the process of FIG. 1 involving the steps ofmilling, counter current washing to obtain schoenite, solid liquidseparation followed by the addition of anticaking agent YPS, drying anddossification with sodium chloride to provide low sodium sea salt.

6. DETAILED DESCRIPTION OF THE INVENTION

Provided herein are low sodium salt compositions containing a blend ofsodium chloride and one or more other salts. In certain embodiment, thelow sodium salt compositions herein provide the same salty taste asregular sodium chloride. Also provided are methods of making thecompositions. Further provided are food products containing thecompositions.

6.1 Definitions

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as is commonly understood by one of ordinary skillin the art. All patents, applications, published applications and otherpublications are incorporated by reference in their entirety. In theevent that there are a plurality of definitions for a term herein, thosein this section prevail unless stated otherwise.

As used herein, natural water or water refers to water from any naturalsource, such as ocean, sea, brackish, lakes, such as salt lake orregular underground water.

As used herein, kainite refers to a hydrated salt predominantlycontaining K₂SO₄.MgSO₄.MgCl₂.6H₂O.

As used herein, schoenite refers to a hydrated salt predominantlycontaining K₂SO₄.MgSO₄.6H₂O.

As used herein, glaserite refers to an anhydrous salt predominantlycontaining 3K₂SO₄.Na₂SO₄.

As used herein, harvesting refers to collecting salts from the pond.

As used herein, bitterns refer to concentrated magnesium water or brineremaining after sodium chloride has been precipitated.

As used herein, pond refers to a ground area confined by dykes from allsides to contain water, bitterns or salts obtained at various stages inthe methods provided herein.

As used herein, predominantly refers to more than about 50%. In oneembodiment, predominantly refers to at least 55%, 60%, 65%, 70%, 75%,80%, 85%, 90%, 95% or 100%. For example, “schoenite predominantlycontaining K₂SO₄.MgSO₄.6H₂O” means the amount of K₂SO₄.MgSO₄.6H₂O doublesalt in schoenite is more than about 50%, 55%, 60%, 65%, 70%, 75%, 80%,85%, 90%, 95% or 100%. In another example, “glaserite predominantlycontaining 3K₂SO₄.Na₂SO₄” means the amount of 3K₂SO₄.Na₂SO₄ double saltin glaserite is more than about 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%,90%, 95% or 100%.

As used herein, “dietary supplement” refers to any product that containsa “dietary ingredient” intended to supplement the diet. The “dietaryingredients” in these products may include: vitamins, minerals, herbs orother botanicals, amino acids, and substances such as enzymes, organtissues, glandulars, and metabolites. Dietary supplements can also beextracts or concentrates.

6.2 Compositions

Provided herein are low sodium salt compositions. In one embodiment, thecompositions provided herein contain a blend of sodium chloride and oneor more sodium, magnesium and potassium salts or double salts. Incertain embodiments, the compositions contain about 20-80% lower sodiumthan regular salt. In one embodiment, the compositions contain about25%, 30%, 35%, 45%, 50%, 55%, 60%, 70%, 75% or 80% lower sodium thanregular salt. In one embodiment, the compositions contain about 30%,32%, 34%, 35%, 37%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%,49% or 50% lower sodium than regular salt.

In certain embodiments, the compositions contain about 5-35% sodium bythe total weight of the composition. In one embodiment, the compositionscontain about 10, 12, 14, 16, 18, 20, 22 or 25% sodium by the totalweight of the composition. In one embodiment, the compositions containabout 15, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or 30% sodiumby the total weight of the composition. In one embodiment, thecompositions contain about 21%, 21.12%, 21.78%, 22%, 23% or 25% sodiumby the total weight of the composition.

In certain embodiments the compositions are hydrated low sodium saltcompositions that contain sodium chloride and a hydrated double saltschoenite, MgSO₄.K₂SO₄.6H₂O. The components are blended in thecomposition. In one embodiment, the compositions do not contain anyMgCl₂.

In certain embodiments, the amount of sodium chloride in the hydratedlow sodium salt composition is between about 10 to about 80% by weightof the total composition. In certain embodiments, the amount of sodiumchloride in the hydrated low sodium salt composition is between about70% to about 40% by weight of the total composition. In certainembodiments, the amount of sodium chloride in the hydrated low sodiumsalt composition is between about 10 to about 40% by weight of the totalcomposition. In certain embodiments, the amount of sodium chloride inthe hydrated low sodium salt composition is about 10, 12, 15, 17, 20,22, 25, 27 or 30% by weight of the total composition. In certainembodiments, the amount of sodium chloride in the hydrated low sodiumsalt composition is about 15, 16, 17, 18, 19 or 20% by weight of thetotal composition. In one embodiment, the amount of sodium chloride inthe hydrated low sodium salt composition is about 17% by weight of thetotal composition.

In certain embodiments, the amount of schoenite in the hydrated lowsodium salt composition is between about 20 to about 90% by weight ofthe total composition. In certain embodiments, the amount of schoenitein the hydrated low sodium salt composition is between about 30 to about60% by weight of the total composition. In certain embodiments, theamount of schoenite in the hydrated low sodium salt composition isbetween about 60 to about 90% by weight of the total composition. Incertain embodiments, the amount of schoenite in the hydrated low sodiumsalt composition is about 70, 73, 75, 78, 80, 83, 85, 88 or 90% byweight of the total composition. In certain embodiments, the amount ofschoenite in the hydrated low sodium salt composition is about 80, 81,82, 83, 84 or 85% by weight of the total composition. In one embodiment,the amount of schoenite in the hydrated low sodium salt composition isabout 83% by weight of the total composition.

In certain embodiments, the moisture content in the hydrated low sodiumsalt is between about 0.25 to about 3% by weight of the salt. In certainembodiments, the moisture content is about 0.5, 1, 1.5, 2, 2.5 or 3% ofthe total weight.

In other embodiments, the compositions provided herein are anhydrous lowsodium salt compositions that contain sodium chloride and anhydrousdouble salt glaserite, 3K₂SO₄.Na₂SO₄. The components are blended in thecomposition. In certain embodiments, the compositions do not contain anyMgSO₄. In one aspect, the amount of sodium chloride in the anhydrous lowsodium salt compositions is between about 15 to about 80% by weight ofthe total composition. In one aspect, the amount of sodium chloride inthe anhydrous low sodium salt compositions is about 15, 25, 30, 35, 40,45, 50, 55, 60, 65, 70, 75 or 80% by weight of the total composition. Inone aspect, the amount of sodium chloride in the anhydrous low sodiumsalt compositions is about 30, 35, 40, 45, 50, 55 or 60% by weight ofthe total composition. In one aspect, the amount of sodium chloride inthe anhydrous low sodium salt compositions is about 40, 45 or 50% byweight of the total composition.

In one aspect, the amount of anhydrous double salt glaserite in the lowsodium salt compositions is between about 20 to about 85% by weight ofthe total composition. In one aspect, the amount of anhydrous doublesalt glaserite in the low sodium salt compositions is about 20, 25, 30,35, 40, 45, 50, 55, 60, 65, 70, 75, 80 or 85% by weight of the totalcomposition. In one aspect, the amount of anhydrous double saltglaserite in the low sodium salt compositions is about 40, 45, 50, 55,60, 70, 80 or 85% by weight of the total composition. In one aspect, theamount of anhydrous double salt glaserite in the low sodium saltcompositions is about 70, 80 or 85% by weight of the total composition.

The anhydrous low sodium salt contains less that 0.5% moisture. In oneembodiment, the anhydrous low sodium salt contains less that 0.40, 0.35,0.30, 0.25, 0.20, 0.15 or 0.10% moisture.

In certain embodiments, the composition provided herein is a blend ofNaCl, K₂SO₄ and Na₂SO₄ salt. In other embodiments, the compositionprovided herein is a blend of NaCl, MgSO₄ and K₂SO₄. In one embodiment,the amount of sodium chloride in such compositions is between about 20to about 80% by weight of the total composition. In one embodiment, theamount of sodium chloride in such compositions is between about 20 toabout 60% by weight of the total composition. In certain embodiments,the amount of sodium chloride in such compositions is about 20, 30, 35,40, 45, 50, 55 or 60% by weight of the total composition. In oneembodiment, the amount of sodium chloride in such compositions is about40, 45, 50, 55 or 60% by weight of the total composition.

In one embodiment, the amount of Na₂SO₄ in such compositions is betweenabout 0 to about 20% by weight of the total composition. In oneembodiment, the amount of Na₂SO₄ in such compositions is between about 5to about 20% by weight of the total composition. In certain embodiments,the amount of Na₂SO₄ in such compositions is about 5, 7, 9, 11, 12, 14,16, 18 or 20% by weight of the total composition. In one embodiment, theamount of Na₂SO₄ in such compositions is about 10, 11 or 12% by weightof the total composition.

In one embodiment, the amount of K₂SO₄ in such compositions is betweenabout 20 to about 60% by weight of the total composition. In certainembodiments, the amount of K₂SO₄ in such compositions is about 20, 25,30, 35, 40, 45, 50, 55 or 60% by weight of the total composition. In oneembodiment, the amount of K₂SO₄ in such compositions is about 35, 37,40, 43, 45, 47 or 50% by weight of the total composition. In oneembodiment, the amount of K₂SO₄ in such compositions is about 40, 43, 45or 50% by weight of the total composition.

In one embodiment, the amount of MgSO₄ in such compositions is betweenabout 0 to about 20% by weight of the total composition. In oneembodiment, the amount of MgSO₄ in such compositions is between about 5to about 20% by weight of the total composition. In certain embodiments,the amount of MgSO₄ in such compositions is about 5, 7, 9, 11, 12, 14,16, 18 or 20% by weight of the total composition. In one embodiment, theamount of MgSO₄ in such compositions is about 10, 11 or 12% by weight ofthe total composition.

In one embodiment the low sodium salt composition provided hereincontains a blend of sodium chloride, a double salt MgSO₄.K₂SO₄.6H₂O andKCl. In one embodiment, the amount of sodium chloride is about 20-50%.In another embodiment, the amount of sodium chloride is about 30%. Inone embodiment, the amount of MgSO₄.K₂SO₄.6H₂O is about 20-50%. Inanother embodiment, the amount of MgSO₄.K₂SO₄.6H₂O is about 30%. In oneembodiment, the amount of potassium chloride is about 20-50%. In anotherembodiment, the amount of potassium chloride is about 30%. In oneembodiment, the low sodium salt composition contains equal amounts ofsodium chloride, MgSO₄.K₂SO₄.6H₂O and potassium chloride. In oneembodiment, the amount of sodium chloride is about 33%, MgSO₄.K₂SO₄.6H₂Ois about 33% and potassium chloride is about 33%.

In certain embodiments, the anhydrous low sodium salt compositionfurther contains an anti-caking agent. The anti-caking agents are addedto provide a free-flowing product. Exemplary anti-caking agents include,but are not limited to sodium hexacyanoferrate (II) (YPS), potassiumhexacyanoferrate (II) trihydrate (also known as potassium ferrocyanideor YPP), tricalcium phosphate and magnesium carbonate. In anotherembodiment, anti-caking agents include silicates, propylene glycol andpolyvinyl alcohol. In one embodiment, the anti-caking agent is YPS. Theanti-caking agent can be added in an amount sufficient to preventformation of lumps or to keep the composition in free flowing form. Incertain embodiments, the amount of anti-caking agent YPS added to thecomposition is less that about 20 ppm by weight. In certain embodiments,the amount of anti-caking agent YPS added to the composition is lessthat about 20, 18 or 15 ppm by weight.

In certain embodiments, the low sodium salt compositions provided hereinoptionally contain other ingredients typically present in table salt andsalt substitute products. Other suitable ingredients include iodidesources, flavors and flavor enhancers. An exemplary iodide source is KI,in certain embodiments, with dextrose as a stabilizer. In oneembodiment, flavor enhancers include monosodium glutamate (MSG), meatextracts, protein hydrolysates, hydrolyzed vegetable protein (hvp),autolyzed yeast, and mononucleotide salts such as 5′-inosinemonophosphate and 5′-guanidine monophosphate.

6.3 Methods of Preparation

The compositions provided herein can be prepared from sea water, lakewater, brackish or underground water, sea water bittern or lake bitternsor by blending of the various salt components. In one aspect, themethods of preparation involve evaporation of natural waters, includingsea water, lake water, brackish or underground water, sea water bitternor lake bitterns, to obtain a mixed salt containing kainite(K₂SO₄.MgSO₄.MgCl₂.6H₂O) and sodium chloride. This mixed salt is used asthe starting feed block for the hydrous and anhydrous low sodium saltcompositions. In certain embodiments, kainite starts precipitating whenthe bitterns reach magnesium concentration of about 6% by weight. Incertain embodiments, kainite precipitates when the magnesiumconcentration of the bitterns is between about 6% to about 8% by weight.In certain embodiments, kainite precipitates when the magnesiumconcentration of the bitterns is about 6%, 7% or 8% by weight.

Kainite and sodium chloride mixed salt is dissolved in sea water or saltlake water and the resulting solution is allowed to stand till insolubleimpurities settle and a clear solution is obtained. In certainembodiments, the magnesium concentration in the clear solution is about2-4% by weight. In certain embodiments, the magnesium concentration inthe clear solution is about 2, 3 or 4% by weight. In one embodiment, themagnesium concentration in the clear solution is about 3% by weight.

The clear solution is further evaporated to precipitate schoenite,MgSO₄.K₂SO₄.6H₂O and sodium chloride mixed salt. In certain embodiments,schoenite and sodium chloride mixed salt precipitates when concentrationof magnesium in the solution is between about 3-5% by weight. In certainembodiments, schoenite and sodium chloride mixed salt precipitates whenconcentration of magnesium in the solution is about 3, 4 or 5% byweight. The schoenite precipitate is harvested and milled to obtain thedesired crystal size. The milled schoenite is subjected to countercurrent washing to remove the MgCl₂ entrapped solution. The hydrous lowsodium salt recovered at the end of the washing step is ready to be usedin the food products.

In one aspect, the hydrated low sodium salt is further washed andcentrifuged to remove solution. The centrifuged cake is sprayed with asolution of anti-caking agent, such as YPS.

In one embodiment, provided herein is a process for preparing ananhydrous low sodium salt composition containing a blend of3K₂SO₄.Na₂SO₄ and sodium chloride by reacting predominantlyMgSO₄.K₂SO₄.6H₂O with potassium chloride in sea water or salt lake waterand filtering the low sodium salt composition. The mixture is then driedto obtain free flowing anhydrous low sodium salt composition containingpredominantly glaserite and sodium chloride. The mixture can be driedwith hot air or flue gases. In one embodiment, the mixture is dried atup to 300° C. or more. In certain embodiments, the mixture is dried withat about 100° C., 110° C., 120° C., 130° C., 135° C., 140° C., 150° C.,170° C., 190° C., 200° C. or 250° C. In one embodiment, the mixture isdried with hot air or flue gases at about 135° C. In certainembodiments, the anhydrous low sodium salt obtained by this process isfurther mixed with table salt to obtain the desired ratio of sodiumchloride in the composition.

In certain embodiments, the hydrated low sodium salt composition isdried using a fluid bed dryer, including vibrating fluid bed dryer attemperatures ranging from about 110-150° C.

In certain embodiment, the schoenite is subjected to a two step countercurrent reaction process with potassium chloride and sea water to obtainglaserite and sodium chloride solution. This mixture is then washed andcentrifuged to separate solids and solution. The centrifuged cake ismixed with anti-caking agent, such as YPS solution and dried. In certainembodiments, the anhydrous low sodium salt obtained by this process isfurther mixed with table salt to obtain the desired ratio of sodiumchloride in the composition.

In certain embodiments, the anhydrous low sodium salt compositionprovided herein is obtained by blending K₂SO₄, Na₂SO₄ and NaCl in ablend.

In certain embodiments, the anhydrous low sodium salt compositionprovided herein is obtained by reacting K₂SO₄ and Na₂SO₄ to provideglaserite and blended with NaCl in a blend.

In one embodiment, provided herein is a process for preparing a lowsodium salt composition containing predominantly MgSO₄.K₂SO₄.6H₂O bymixing kainite and water to obtain a slurry, agitating the slurry toobtain a precipitate, and filtering the precipitate to obtain the lowsodium salt composition. In some embodiments, the agitating is continuedfor about 1-2 or about 1 hour.

In one embodiment, provided herein is a process for preparing a lowsodium salt composition containing predominantly 3K₂SO₄.Na₂SO₄ byreacting MgSO₄.K₂SO₄.6H₂O with potassium chloride and water to obtain aslurry, agitating the slurry to obtain a precipitate, and filtering anddrying the precipitate to obtain the low sodium salt composition. Insome embodiments, the agitating is continued for about 2 hours.

In some embodiments, the process provided herein is for preparing a lowsodium salt composition containing 3K₂SO₄.Na₂SO₄ by reacting potassiumsulfate, sodium sulfate, sodium chloride in water to obtain a slurry,agitating the slurry, and filtering the slurry to obtain the low sodiumsalt composition. In some embodiments, the agitating is continued forabout 1-2 or about 1 hour.

In one embodiment, provided herein is a process for preparing a lowsodium salt composition containing 3K₂SO₄.Na₂SO₄, wherein the processinvolves dissolving MgSO₄.K₂SO₄.6H₂O in water, including water from anynatural source, such as ocean, sea, brackish, lakes, such as salt lakeor regular underground water, to obtain a solution, cooling the solutionto about 5-10° C. to obtain a precipitate of Na₂SO₄. 10H₂O (also knownas Glauber Salt), filtering the precipitate to obtain a filtrate andevaporating the filtrate to obtain a low sodium salt composition. In oneembodiment, the evaporation is continued till the Mg concentrationreaches around 3% by weight. In one embodiment, the low sodium saltcomposition obtained in the process contains about 60-90% 3K₂SO₄.Na₂SO₄and about 40-10% NaCl.

6.4 Methods of Use

The hydrated and anhydrous low sodium salt provided herein can be usedas a salt substitute in food products or as a table salt in the saltshaker for tabletop use for sprinkling on prepared foods. Additionally,the low sodium salt compositions provided herein can be used incommercial food manufacturing processes, for example, to salt theprocessed foods. Representative foods include soups, vegetables, meat,poultry, fish, cheese, breads, snack foods, such as potato chips,pretzels, peanuts, seeds, corn chips, tortilla chips, crackers and breadsticks. The low sodium salt compositions are applied to the foods inamounts sufficient to provide the saltiness desired. In a furtherembodiment, a food product containing a low sodium salt is providedherein. The food product containing the low sodium salt can furthercontain dietary supplements or flavoring agents.

7. EXAMPLES 7.1 Example 1 Production of Low Sodium Salt Composition fromSea Water

Kainite Production

Sea water was pumped from the sea into open earth ponds where the waterwas subjected to solar evaporation. The sea water in the ponds containedwater and salts in the following amounts:

Wt % Ca 0.05 Mg 0.15 K 0.05 Na 1.26 SO₄ 0.32 Cl 2.28 H₂O 95.88 

The solar evaporation of sea water was conducted in two stages. Thefirst stage was the concentration stage in which the evaporation wascontinued till water reached saturation, at which point sodium chloridestarted to crystallize and precipitate. The second stage wascrystallization stage in which sodium chloride precipitated. At thisstage the evaporation was continued till magnesium concentration reached3%. The sea water bitterns with 3% magnesium were transferred to aanother solar evaporation pond and evaporation was continued. Theprecipitate obtained at this stage was low quality sodium chloride,suitable for use in, for example, deicing roads in winter. Theevaporation was continued till magnesium concentration in the bitternsreached 5% at which point the bitterns were transferred to another solarevaporation pond. At this stage, magnesium sulfate mixed with sodiumchloride precipitated (in about 50/50 ratio).

The remaining bitterns with 6% magnesium were transferred to the nextsolar evaporation pond to continue further evaporation. At this stage,kainite (MgSO₄.KCl.3H₂O) and sodium chloride mixture started toprecipitate. The precipitation was allowed to continue till themagnesium concentration in the bitterns reached 8%.

The kainite-sodium chloride mixture obtained served as a starting feedblock for the hydrous and anhydrous low sodium sea salt. The mixture hadthe following composition (amounts in weight %):

Insoluble 1.00 Mg 7.72 K 11.65 Na 8.10 SO₄ 29.13 Cl 22.46 H₂O 19.94

The kainite precipitate was in the form of a bed of crystals. The pondwas filled with sea water to dissolve kainite. The sea water had thefollowing composition:

Ca 0.05 Mg 0.15 K 0.05 Na 1.26 SO₄ 0.32 Cl 2.28 H₂O 95.88

The dissolution of the kainite-NaCl mixture continued for several weekstill the following composition was reached (amounts in weight %):

Mg 2.76 K 2.78 Na 4.63 SO₄ 7.86 Cl 11.97 H₂O 70.00 Insoluble 0.77

The kainite-sodium chloride solution was transferred to a holding pondto settle the insoluble impurities. The clear kainite solution(containing about 3% magnesium) was transferred to the next evaporationpond. The clear solution had the following composition (amounts inweight %):

Mg 3.03 K 3.05 Na 5.07 SO₄ 8.62 Cl 13.13 H₂O 67.09

Further solar evaporation of the clear solution yielded precipitate ofschoenite (MgSO₄.K₂SO₄.6H₂O) and sodium chloride. The evaporationprocess was continued in this pond till the magnesium ion concentrationreached 5% by weight.

Schoenite Harvesting

The hard crystal bed of schoenite was broken by a cutting machine. Anyother suitable cutting machine known to one of skill in the art could beused for this purpose. The schoenite crystals were broken to the desiredsize and stock piled with the use of regular heavy equipment, such asmotor graders and so forth.

Schoenite Milling and Washing

The harvested schoenite was trucked and fed to the milling plant wherethe schoenite was milled to insure homogenous crystal size of theproduct. The milled schoenite was washed in a counter current wash legto remove mother liquor. The washed schoenite was subjected to acentrifugation step to remove liquids. The wet centrifuge cake was driedat low temperature to obtain the hydrated low sodium salt. The hydratedlow sodium salt had the following composition:

Mg 2.97 K 9.53 Na 21.84 SO₄ 23.47 Cl 33.66 H₂O 8.53

The schoenite-NaCl mixture thus obtained contained 21.78% sodium ascompared to 39.32% in regular salt. The hydrated low sodium saltprepared by this process contained 44.6% lower sodium than regular salt.

The hydrated low sodium salt was subjected to further processing stepsas follows to obtain anhydrous low sodium salt composition.

Addition of Anti-Caking Agent

Anti-caking agent YPS was added in solution form to the centrifuge cake.The amount of YPS used was less than 20 ppm by weight.

Drying the Schoenite

The hydrous schoenite was dried after the addition of YPS solution toremove moisture from the mixture. In the process of drying, part or allof the six moles of H₂O constituting the schoenite salt may be drivenoff to obtain the low moisture schoenite.

Addition of NaCl.

Depending on the quality of the final product desired, sodium chloridewas added to schoenite to obtain the low moisture low sodium saltcomposition containing predominantly schoenite and sodium chloride.

7.2 Example 2 Preparation of Hydrated Low Sodium Salt, by Converting orProcessing Kainite to Schoenite

One kg of kainite obtained from sea water (as described in example 1)was subjected to further processing in a laboratory scale to obtainschoenite. One kilogram of kainite with the following composition(weight percent) was used as a starting material:

Insoluble 1.00 Mg 7.72 K 11.65 Na 8.10 SO₄ 29.13 H₂O 19.94

The kainite was placed in a two liter beaker with 337 grams of water.The mixture was agitated with an electrical agitator for one hour atambient temperature to obtain a slurry. The slurry was filtered toprovide a filter cake of hydrated low sodium salt containing schoenite(520 grams, 83%) and NaCl (110 grams, 17%) mixture (total yield: 630gram).

The hydrated low sodium salt obtained had the following composition.

Mg 5.14 K 14.67 Na 4.17 SO₄ 40.55 Cl 10.21 H₂O 25.26

7.3 Example 3 Production of Glaserite from Schoenite

To a two liter beaker with 1.08 kg of water at ambient temperature wereintroduced one kg of schoenite of the following composition in wt %:

Mg 4.72 K 11.4 Na 11.5 SO₄ 32.41 Cl 17.73 H₂O 22.4

169 grams potassium chloride and 394 grams of sodium chloride were addedto the slurry of schoenite and water. The slurry was agitated with anagitator for two hours at ambient temperature. A precipitate containingglaserite and NaCl mixture (737 grams) was filtered and dried. The driedlow sodium salt had the following composition:

K 17.62 Na 23.12 SO₄ 28.91 Cl 30.34

The filtrate (1.9 kg) had the following composition (in weight %):

Mg 2.48 K 3.81 Na 5.22 SO₄ 5.83 Cl 14.35 H₂O 68.30

The low sodium salt containing glaserite and NaCl mixture had of 23.12%sodium as compared to 39.32% in regular salt, i.e., about 41% lowersodium than regular salt.

7.4 Example 4 Production of Glaserite

One kg potassium sulfate, 272 grams of sodium sulfate and 700 grams ofsodium chloride were added to a beaker containing 1 liter water atambient temperature. The mixture was agitated to obtain a slurry with afollowing composition, (by weight percent):

K 5.84 Na 8.33 SO₄ 1.61 Cl 16.97 H₂O 67.23

The slurry was agitated for one hour at ambient temperature. The slurrywas filtered in a lab vacuum filter to obtain a filtered cake containingglaserite-sodium chloride mixture, 3K₂SO₄.Na₂SO₄+NaCl, having the samecomposition as the slurry above.

7.5 Example 5 Blending Solid K₂SO₄, Na₂SO₄ and NaCl to Obtain AnhydrousLow Sodium Salt Composition

One kg of potassium sulfate, 272 grams of sodium sulfate and 700 gramsof sodium chloride were added to a blender. Fifteen minute of blendingwas allowed, in order to minimize undersize fines. The anhydrous lowsodium salt composition obtained had the same taste and saltiness as theanhydrous low sodium salt composition produced in example 1.

The low sodium salt compositions provided herein can be substituted forregular salt in prepared foods or for external use as table salt,including for use in salt shakers. The low sodium salt provided hereinis useful in reducing the sodium intake.

All publications, patents and patent applications cited in thisspecification are herein incorporated by reference as if each individualpublication or patent application were specifically and individuallyindicated to be incorporated by reference. Although the foregoinginvention has been described in some detail by way of illustration andexample for purposes of clarity of understanding, it will be readilyapparent to those of ordinary skill in the art in light of the teachingsof this invention that certain changes and modifications may be madethereto without departing from the spirit or scope of the appendedclaims.

1. A process for preparing a hydrated low sodium salt compositioncomprising a blend of about 40 to about 70% sodium chloride and about 30to about 60% double salt MgSO₄.K₂SO₄.6H₂O, wherein the processcomprises: a. evaporation of natural water to precipitate sodiumchloride and obtain bitterns, b. recovering the bitterns, c. evaporationof the bittern to obtain a precipitate comprising kainite and sodiumchloride mixture, d. dissolution of the kainite and sodium chloridemixture in the natural water to obtain a solution, and evaporation ofthe solution to obtain a precipitate comprising the blend of about 40 toabout 70% sodium chloride and about 30 to about 60% double salt₄.K₂SO₄.6H₂O.
 2. The process of claim 1, wherein the natural water instep a) and/or d) is sea water or salt lake water.
 3. The process ofclaim 1, wherein the bitterns obtained in step a) comprise about 6%magnesium.
 4. The process of claim 1, wherein the evaporation in step c)is continued until the magnesium concentration in the bitterns reachesabout 8%.
 5. The process of claim 1, wherein the solution obtained instep d) comprises about 3% magnesium.
 6. The process of claim 1, whereinthe evaporation in step e) is continued until the magnesiumconcentration in the bitterns reaches about 6%.
 7. The process of claim1, further comprising milling the hydrated low sodium salt compositionto obtain a desired crystal size.
 8. The process of claim 7, furthercomprising washing and centrifuging the composition to obtain a cake. 9.A process for preparing a low sodium salt composition comprising about40 to about 70% sodium chloride and about 30 to about 60%MgSO₄.K₂SO₄.6H₂O, wherein the process comprises a. mixing kainite andsodium chloride with water to obtain a slurry, b. agitating the slurryto obtain a precipitate, and c. filtering the precipitate to obtain thelow sodium salt composition, wherein the low sodium salt compositioncomprises about 40 to about 70% sodium chloride and about 30 to about60% MgSO₄.K₂SO₄.6H₂O.